Ciambela with Summer Berry Compote (Mario Batali) |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Ingredients:
1 pint blueberries |
1 pint blackberries |
1 pint raspberries |
juice of 1/2 lemon |
3 tablespoons sugar |
2 cups all-purpose flour |
1/2 cup sugar |
1/2 teaspoon baking powder |
8 tablespoons cold sweet butter, cut into 1/2-inch dice plus 1 tablespoon |
1 large egg |
1 teaspoon almond extract |
1/4 cup cold milk |
Directions:
1. Preheat oven to 375 degrees.
2. In a medium saucepan, combine berries, lemon juice and sugar. Place over medium heat and cook until just boiling, about 5 to 6 minutes. Remove from heat and allow to cool.
3. Place flour, sugar and baking powder in a food processor and pulse quickly to blend. Add cold butter and pulse quickly until mixture resembles fine bread crumbs. In a separate bowl, beat egg, almond extract and milk until smooth. With food processor going, add liquid all at once and blend 10 to 15 seconds, until just forming a ball. Remove dough from processor to a well-floured cutting board. Shape the dough into a log about 14 inches long and 1-1/2 inches tall. Grease a cookie sheet with the remaining 1 tablespoon butter and lay the log in a round in center. Place in a preheated oven and bake for 30 to 35 minutes, until light golden brown. Remove and allow to cool to room temperature. Cut into slices about 1-inch thick, top with 2 tablespoons of berry compote and serve.
|
|